GMS and PGS Oleogel Properties with Amphiphile Additives

Experimental data compares oleogels produced with Glycerol Monostearate and Polyglycerol Stearate, including combinations with amphiphiles Pluronic F68, Span 80, and Tween 60. The dataset includes measurements of minimum gelation concentration, gelation time, oil binding capacity, color, thermal properties, microstructure, X-ray diffraction, and rheology. It was authored by Emin Yılmaz of Çanakkale Onsekiz Mart Üniversitesi and provides first-time data for food-grade PGS oleogels.

Use Cases

• Compare gelation performance based on minimum gelation concentration and gelation time measurements.
• Analyze texture and stability based on rheological and oil binding capacity data.
• Study structural changes based on X-ray diffraction and microstructure analysis.
• Evaluate thermal behavior based on melting temperature data.
• Assess visual properties based on instrumental color values.

Strengths

• Provides first-time data for food-grade Polyglycerol Stearate oleogels in literature.
• Compares multiple amphiphile additives (Pluronic F68, Span 80, Tween 60) across a standardized 87:10:3 weight ratio.
• Characterizes samples using multiple analytical techniques including rheology, thermal analysis, and X-ray diffraction.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• Last update date is unknown; freshness unverified.

Provenance

Source

Emin Yılmaz, Çanakkale Onsekiz Mart Üniversitesi

Collection Method

Laboratory experiments preparing and characterizing oleogel samples.